A Day at elBulli An insight into the ideas, methods and creativity of Ferran Adrià Ferran Adrià, Albert Adrià, Juli Soler • An exclusive look behind the scenes of elBulli – the best restaurant in the world, 290 x 214 mm 11 3/8 x 8 3/8 inches created by Ferran Adrià, the best chef in the world 28 pp plus • With over 2 million requests for only 8,000 places every year, elBulli is famous not only 104 pp inserts for its innovative food but also for the legendary difficulty of getting a table there 1,100 illus. • Exceptional value, this 600-page book is the first to reveal Adrià’s technical secrets Hardback and food philosophy – a must-have for anyone interested in restaurants 978 0 7148 4883 9 or creative cuisine • A unique opportunity to explore Adrià’s creative methods, extraordinary £ 29.95 UK techniques and outstanding dishes, with fully illustrated recipes and diagrams $ 49.95 US € 45.00 EUR • Includes over 1,200 photographs documenting the painstaking preparations $ 49.95 CAN for just one day of service $ 75.00 AUS ISBN 978-0714848839 Ferran Adrià is recognized as the best chef in the world. His legendary talent, creativity 9 780714 848839 and gastronomic innovations have inspired chefs and food-lovers around the world for many years, and make elBulli what it is today. Albert Adrià shares the same passion for food and creativity as his older brother Ferran. He specializes in the world of pastry and is creative director of the elBulli workshop, where the pioneering culinary techniques that inform the spectacular thirty-course menu are developed. Juli Soler joined elBulli as restaurant manager in 1981. He quickly brought the front of house service to a standard never seen before in Spain, and it is characterized by his warmth, generosity and professionalism. Food/Cook 1080 Recipes Simone and Inés Ortega • The definitive book on traditional and authentic Spanish home cooking 270 x 180 mm 10 5/8 x 7 1/8 inches • A bestseller since its publication almost forty years ago, millions of copies have 97 pp been sold in Spain over 40 col illus., 104 col photographs • Spanish cuisine is the fastest growing cuisine in popularity, with Spanish restaurants and tapas bars opening in cities all over the world Hardback • Contains 1,080 recipes from all Spanish regions for everything from appetizers (UK edition) to stews, from vegetables to desserts ISBN:978 978-07148478320 7148 4783 2 • All recipes thoroughly updated and revised for the English-speaking markets • Designed by the famous Spanish graphic designer and illustrator, Javier Mariscal, 9 780714 847832 and including over 450 illustrations he has created for this edition together with (US edition) 104 specially commissioned photographs 978 0 7148 483 ISBN: 978-0714848365 Simone Ortega (1919–2008) wrote about food for over 50 years and became the foremost authority on traditional Spanish cooking. Generations of Spaniards have 9 780714 848365 learned to cook through her books. Her daughter Inés Ortega collaborated with £ 24.95 UK her mother from a young age. $ 45.00 US Javier Mariscal is one of the most highly respected illustrators and designers working € 39.95 EUR in Spain today. His work covers a multitude of disciplines, from graphic and industrial $ 49.95 CAN design to textiles, furniture, interiors, animation and multi-media projects. In this, $ 69.95 AUS his first cookbook, he celebrates the vibrancy of the Mediterranean with an explosion of colour and exuberance. Food/Cook 7 The Silver Spoon • The most successful Italian cookbook of the last 50 years, available in English 270 x 180 mm for the first time 10 5/8 x 7 1/8 inches 1,24 pp • The bible of traditional Italian cooking, with over 2,000 recipes compiled from 207 col photographs different Italian regions by a group of gourmet experts 371 line drawings • Adapted for an international market while maintaining the authenticity of real Hardback Italian cooking (UK edition) • User-friendly layout lavishly illustrated with specially commissioned 978 0 7148 447 1 ISBN: 978-0714844671 photography and artwork 9 780714 844671 (US edition) 978 0 7148 431 9 ISBN: 978-0714845319 9 780714 845319 £ 24.95 UK $ 45.00 US € 39.95 EUR $ 59.95 CAN $ 69.95 AUS 7 Food/Cook Creole Babette de Rozières • The original fusion food of the West Indies, creole cuisine perfectly represents 27 x 212 mm the growing popularity of this style of cooking 10 7/8 x 8 3/8 inches 30 pp • Contains the best recipes from the region for tasty and quick-to-prepare dishes 20 col illus. that reflect the cultures of the many different nations that have influenced creole cooking, including Spain, France, India and Africa Hardback 978 0 7148 4814 3 • Every recipe is illustrated with a specially commissioned photograph and these are combined with images that evoke the landscape and people of the Caribbean £ 24.95 UK • Written by an acclaimed authority on West Indian creole cooking $ 39.95 US € 39.95 EUR $ 49.95 CAN $ 69.95 AUS Born in Guadeloupe, Babette de Rozières learned the complexities of creole cooking ISBN: 978-0714848143 from her grandmother and from there began her love affair with West Indian cuisine. From the beginning of her culinary career in a tiny restaurant a stone’s throw from the Folies Bergère in Paris, her taste for challenges led her to run a restaurant in Saint 9 780714 848143 Tropez, before opening her own restaurant in Guadeloupe. She is now head chef and manager of the famous restaurant La Table de Babette in Paris, where she offers her customers the delights of creole cuisine. 8 Food/Cook 9 Pork & Sons Stéphane Reynaud • The ultimate and definitive pork cookbook, covering every cut of meat and 28 x 220 mm 10 1/2 x 8 5/8 inches containing recipes to suit all occasions and tastes 38 pp • Naturally low in fat and packed with vitamins, minerals and protein, pork is an 10 col illus. even healthier option than ever and is currently enjoying renewed popularity among those who recognize that a healthy diet is essential for healthy living Hardback (UK edition) • Includes delicious recipes ranging from black pudding, sausage dishes and terrines 978 0 7148 471 0 to hearty roasts and char-grills, with details that will allow you to source pork ISBN: 978-0714847610 products from all over the world • Each recipe is illustrated by a specially commissioned photograph 9 780714 847610 • From farm to table, this book celebrates one of the most versatile, affordable and (US edition) tasty foods available today 978 0 7148 4790 0 ISBN: 978-0714847900 • First published in France, Pork & Sons became an immediate bestseller 9 780714 847900 Stéphane Reynaud belongs to the third generation of a family of pork devotees. The £ 24.95 UK grandson of a village butcher on the Ardèche plateau in France, where they take their $ 39.95 US pork very seriously, Stéphane is owner of Villa 9 Trois in Montreuil, near Paris, a highly- € 39.95 EUR regarded restaurant that specializes in pork. $ 49.95 CAN $ 59.95 AUS 9 Food/Cook Breakfast, Lunch, Tea The Many Little Meals of Rose Bakery Rose Carrarini • The first cookbook by Rose Carrarini, who co-founded the much imitated 270 x 20 mm 10 5/8 x 8 1/8 inches delicatessen Villandry in London in 1988 and now serves her signature simple, 192 pp fresh and natural food at Rose Bakery, the Anglo-French bakery and restaurant 100 col illus. in Paris • Includes recipes for 100 of Rose Bakery’s most popular dishes, from breakfast Hardback staples such as crispy granola to afternoon treats, including sticky toffee pudding 978 0 7148 4465 7 and carrot cake, as well as soups, risottos and other dishes perfect for a light lunch £ 19.95 UK • Illustrated with over 100 specially commissioned photographs by acclaimed $ 29.95 US photographer Toby Glanville, whose work is featured in numerous publications, € 29.95 EUR including One Hundred Photographs: A Collection by Bruce Bernard (2002) and $ 39.95 CAN Family (2005), both of which were published by Phaidon $ 49.95 AUS ISBN: 978-0714844657 Rose Carrarini (b.1951) opened Rose Bakery, a small bakery, shop and restaurant in 9 780714 844657 Paris, with her husband Jean-Charles in 2002. After working in the fashion industry for ten years, the Carrarinis set up Villandry, their first food venture, in London in 1988. This ‘épicerie fine’ in Marylebone inspired many other havens for food lovers in London, and formed the foundation for their work at Rose Bakery. 10 Food/Cook 11 Terrine Stéphane Reynaud 270 x 20 mm • Over 80 recipes for this rustic dish, which has been loved for generations as 10 5/8 x 8 1/8 inches a hearty meal perfect for sharing with family and friends 10 pp • Quick and easy recipes that range from such traditional favourites as Oxtail and 10 col illus. red-wine terrine or Shoulder of lamb terrine, to those with a more contemporary approach, such as Salmon terrine with ginger, Terrine of baby leeks or even Hardback Chocolate and raspberry terrine 978 0 7148 4848 8 • Delicious and visually stunning, terrines are the perfect dishes to serve when £ 16.95 UK entertaining and are guaranteed to impress and inspire $ 29.95 US € 24.95 EUR $ 29.95 CAN The celebrated chef Stéphane Reynaud comes from the Ardèche plateau, where $ 45.00 AUS his grandfather was the village butcher. Reynaud was brought up on the traditions ISBN: 978-0714848488 of French cooking and his restaurant Villa 9 Trois, in Montreuil, near Paris, is a highly regarded restaurant specializing in pork.